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50. Interviews with Six Chocolate Pioneers
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November 5, 2023.
The current chocolat revolution is called "The Bean-to-Bar Revolution". Here are six Interviews with pioneers who contributed to it. I interviewed them at the 2023 Salon du Chocolat in Paris.
Andal Balu (USA): how she contributed to the use of the Indian wet grinder to enable the bean-to-bar revolution.
Maxime Elegbede (Benin): a Beninien banker who dove into chocolate after trying to sell teak trees. He started a business, Okochoko (chocolate farm).
Ndeh Dieudonné (Cameroon): director of Soctracao in Cameroon. He has trained many women and men in cocoa transformation in 7 villages in the main cocoa production area. Women have particularly benefitted by becoming economically independent.
Neal Kelsall (Madagascar): developing strategies to reduce cost of transportation. Superiority of small-batch cocoa butter. Strategy to be the best. Message to consumers: fresh. Short line between the farm and the producer.
Michael Poole (USA): a chef who does corporate gifts, Seattle, WA. Teaches chocolate making.
Alain D'Aboville (France): building a small chocolate factory in Haiti. Making chocolate at the origin is a fascinating proposition because bringing the farmer up the value chain can effect change.
Support the show
Write to me at t[email protected]
To learn more, visit http://www.projecthopeandfairness.org
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By Tom Neuhaus
5
44 ratings
Send us Fan Mail
November 5, 2023.
The current chocolat revolution is called "The Bean-to-Bar Revolution". Here are six Interviews with pioneers who contributed to it. I interviewed them at the 2023 Salon du Chocolat in Paris.
Andal Balu (USA): how she contributed to the use of the Indian wet grinder to enable the bean-to-bar revolution.
Maxime Elegbede (Benin): a Beninien banker who dove into chocolate after trying to sell teak trees. He started a business, Okochoko (chocolate farm).
Ndeh Dieudonné (Cameroon): director of Soctracao in Cameroon. He has trained many women and men in cocoa transformation in 7 villages in the main cocoa production area. Women have particularly benefitted by becoming economically independent.
Neal Kelsall (Madagascar): developing strategies to reduce cost of transportation. Superiority of small-batch cocoa butter. Strategy to be the best. Message to consumers: fresh. Short line between the farm and the producer.
Michael Poole (USA): a chef who does corporate gifts, Seattle, WA. Teaches chocolate making.
Alain D'Aboville (France): building a small chocolate factory in Haiti. Making chocolate at the origin is a fascinating proposition because bringing the farmer up the value chain can effect change.
Support the show
Write to me at t[email protected]
To learn more, visit http://www.projecthopeandfairness.org